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RECIPE # 4596 - MEXICAN SHEPHERD'S PIE - Wednesday, February 2, 2011

RECIPE # 4596 - MEXICAN SHEPHERD'S PIE - Wednesday, February 2, 2011

CREATED Feb 2, 2011

ANN COX EASTES / KROGER

1 1/2 lbs lean ground beef

1 onion, chopped

1 (4-oz) can chopped green chilies

1 (10-oz) can enchilada sauce

1 (11-15-oz) can whole kernel corn with red and green peppers, drained

1 t cumin

1 t oregano

2-3 c mashed potatoes

2 c shredded cheddar cheese or Mexican cheese

1/4 c chopped green onions, optional

Saute onion and ground beef in a non-stick skillet, stirring to cook until ground beef is no longer pink.  Drain and place in a large bowl.  Stir in green chilies, enchilada sauce, corn, cumin and oregano.  Pour beef mixture into a 9 X 13-inch casserole dish.  Top with mashed potatoes and sprinkle with cheese.  Bake at 350F for 30 minutes or until hot and bubbly.  Remove from oven and sprinkle with chopped green onions if desired.  Yield:  6-8 servings.